Cucumber Mint Quinoa Salad

A refreshing and healthy salad featuring quinoa, crisp cucumbers, and fresh mint, dressed in a zesty lemon vinaigrette.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 2 cucumbers, diced
• 1/2 cup fresh mint leaves, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Rinse the quinoa thoroughly under cold water

In a medium saucepan, combine the quinoa and water

Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and water is absorbed

Remove quinoa from heat and let it cool completely

In a large mixing bowl, combine the diced cucumbers, chopped mint leaves, and finely chopped red onion

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create the dressing

Add the cooled quinoa to the cucumber mixture, and then drizzle the dressing over the salad

Toss everything together until well combined

Refrigerate for at least 30 minutes to allow flavors to meld before serving

Serve chilled and garnish with additional mint leaves if desired

Summer Salad with Radishes and Caper Dijon Dressing

This Summer Salad with Radishes and Caper Dijon Dressing is a delightful combination of fresh greens, crisp radishes, and a zesty dressing. It's the perfect side dish for any summer meal, and the caper Dijon dressing adds a burst of flavor that will keep you coming back for more.

Ingredients:

• 4 cups mixed salad greens
• 1 cup thinly sliced radishes
• 1/4 cup chopped fresh parsley
• 2 tablespoons capers
• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

In a large bowl, combine the mixed salad greens, sliced radishes, chopped parsley, and capers

In a separate small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined

Drizzle the dressing over the salad and toss to coat the ingredients evenly

Serve immediately as a refreshing summer salad

Spicy Grilled Shrimp with Cucumber Cilantro Rice

This recipe combines the strong tastes of grilled shrimp that is spicy with cucumber cilantro rice that is cool and fresh. It's a great dish for seafood lovers who want a spicy and filling meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 cup jasmine rice
• 1 1/2 cups water
• 1 cucumber, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Instructions:

Warm the grill up to a medium-high level

Mix paprika, garlic powder, cayenne pepper, salt, and pepper with olive oil in a bowl

Then fold in the shrimp

Skewer shrimp on sticks

Grill shrimp for two to three minutes on each side, or until they are pink and fully cooked

At the same time, run cold water over the jasmine rice until the water runs clear

Put rice and water in a saucepan

Bring to a boil, then turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the rice is done and the water is gone

Flake the rice with a fork after it's done cooking and let it cool down a bit

Put cooked rice, diced cucumber, chopped cilantro, and lime juice in a large bowl

Sprinkle to mix

Put grilled shrimp on top of rice with cucumber and cilantro

If you want, you can add more cilantro and lime wedges as a garnish

Vegan Spinach Ricotta Pierogi Close

Enjoy the delightful combination of spinach and vegan ricotta cheese stuffed inside tender pierogi wrappers. This vegan version offers a flavorful and satisfying dish suitable for any occasion.

Ingredients:

• 1 cup spinach, finely chopped
• 1 cup tofu, crumbled
• 1/2 cup vegan ricotta cheese
• 1/4 cup nutritional yeast
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 package vegan pierogi wrappers
• Water, for sealing

Instructions:

In a mixing bowl, combine the chopped spinach, crumbled tofu, vegan ricotta cheese, nutritional yeast, minced garlic, salt, and black pepper

Mix until well combined and the mixture holds together

Take a vegan pierogi wrapper and place a spoonful of the spinach ricotta filling in the center

Moisten the edges of the wrapper with water and fold it over the filling, pressing the edges firmly to seal

Repeat with the remaining wrappers and filling

Bring a pot of salted water to a boil

Carefully drop the pierogi into the boiling water and cook until they float to the surface, about 3-4 minutes

Remove the pierogi with a slotted spoon and drain excess water

Serve the vegan spinach ricotta pierogi close hot, garnished with your favorite sauce or toppings

Gluten-Free Toasted Pistachio Cake with Blood Orange Sauce

Indulge in the delightful combination of toasted pistachios and tangy blood orange in this gluten-free cake. The nutty flavor of pistachios complements the citrusy sweetness of the blood orange sauce perfectly, making it a truly memorable dessert for any occasion.

Ingredients:

• 1 cup pistachios, shelled and toasted
• 1 cup almond flour
• 1/2 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk or dairy-free alternative
• 1/4 cup blood orange juice
• 2 tablespoons honey
• Zest of 1 blood orange

Instructions:

Set the oven to 350F 175C and heat it up

A 9-inch round cake pan should be greased and floured

Pulse the toasted pistachios in a food processor until they are very small

Grind the pistachios and mix them with the almond flour, gluten-free all-purpose flour, baking powder, and salt in a bowl

Put away

Melt the butter and mix it with the sugar in a different bowl until it is light and fluffy

Adding the eggs one at a time and mixing them in is the next step

Gradually add the dry ingredients to the wet ones, mixing each time with milk until everything is well mixed

The batter should be poured into a cake pan that has been prepared

Use a spatula to smooth the top

In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean

Make the blood orange sauce while the cake is in the oven

Put the blood orange juice, honey, and blood orange zest in a small saucepan

Bring to a simmer over medium-low heat

Cook for 5 to 7 minutes, or until the mixture gets a little thicker

Take the cake out of the oven and let it cool for 10 minutes in the pan

After that, move it to a wire rack to cool completely

Serve the cake sliced and drenched in the blood orange sauce

Homemade BBQ Chicken Pizza

Indulge in the smoky and savory flavors of this Homemade BBQ Chicken Pizza. Perfectly cooked chicken, fresh veggies, and a generous drizzle of BBQ sauce make this pizza a family favorite. It's easy to prepare and sure to satisfy your pizza cravings.

Ingredients:

• 1 pizza dough
• 1/2 cup BBQ sauce
• 1 cup cooked chicken, shredded
• 1 cup shredded mozzarella cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup corn kernels
• 1/4 cup sliced bell peppers
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/4 teaspoon chili powder

Instructions:

Start by heating the oven up to 450F 230C

On a floured surface, roll out the pizza dough to the thickness you want

Put the dough on a baking sheet or pizza stone

Lay the dough out flat and cover it with BBQ sauce, leaving a little space around the edges for the crust

Put half of the mozzarella cheese on top of the sauce

Spread the corn, red onion, bell peppers, and shredded chicken out evenly on top of the cheese

Add garlic powder, onion powder, paprika, chili powder, salt, and black pepper to the pizza

Add the rest of the mozzarella cheese on top

It should be baked in a hot oven for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly and a little browned

Take the pizza out of the oven and give it a minute or two to cool down

Dice the cilantro and put it on top of the hot pizza

Cut up your homemade BBQ chicken pizza and serve it!

Low Carb Crab Cakes

These Low Carb Crab Cakes are packed with flavor and perfect for those following a gluten-free or low-carb diet. They're crispy on the outside and tender on the inside, making them a delightful appetizer or main course.

Ingredients:

• 1 lb lump crab meat
• 1/4 cup almond flour
• 1/4 cup mayonnaise
• 1 egg
• 2 tbsp chopped parsley
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Old Bay seasoning
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil for frying

Instructions:

In a large bowl, combine almond flour, mayonnaise, egg, parsley, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, salt, and pepper

Gently fold in the lump crab meat until well mixed

Form mixture into patties and place on a plate

Heat olive oil in a skillet over medium heat

Carefully place crab cakes in the skillet and cook until golden brown, about 4-5 minutes per side

Serve hot with your favorite dipping sauce or a squeeze of lemon juice